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Protective effect of blackcurrant on liver cell membrane of rats intoxicated with ethanol.

Szachowicz-Petelska B, Dobrzyńska I, Skrzydlewska E, Figaszewski Z - J. Membr. Biol. (2012)

Bottom Line: Ethanol increased phospholipid levels and altered the level of integral proteins as determined by decreased phenylalanine, cysteine, and lysine.Ethanol significantly enhanced changes in the surface charge density of the liver cell membranes.It is possible that the beneficial effect of blackcurrant is connected with its abilities to scavenge free radicals and to chelate metal ions.

View Article: PubMed Central - PubMed

Affiliation: Institute of Chemistry, University in Białystok, Al. Piłsudskiego 11/4, 15-443 Białystok, Poland.

ABSTRACT
Chronic ethanol intoxication oxidative stress participates in the development of many diseases. Nutrition and the interaction of food nutrients with ethanol metabolism may modulate alcohol toxicity. One such compound is blackcurrant, which also has antioxidant abilities. We investigated the effect of blackcurrant as an antioxidant on the composition and electrical charge of liver cell membranes in ethanol-intoxicated rats. Qualitative and quantitative phospholipid composition and the presence of integral membrane proteins were determined by high-performance liquid chromatography. Electrophoresis was used to determine the surface charge density of the rat liver cell membranes. Ethanol intoxication is characterized by changes in cell metabolism that alter the structure and function of cell membrane components. Ethanol increased phospholipid levels and altered the level of integral proteins as determined by decreased phenylalanine, cysteine, and lysine. Ethanol significantly enhanced changes in the surface charge density of the liver cell membranes. Administration of blackcurrant to rats intoxicated with ethanol significantly protected lipids and proteins against oxidative modifications. It is possible that the beneficial effect of blackcurrant is connected with its abilities to scavenge free radicals and to chelate metal ions.

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Related in: MedlinePlus

Blackcurrant prevents changes in electrical properties of liver cell membranes from rats fed ethanol
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Fig8: Blackcurrant prevents changes in electrical properties of liver cell membranes from rats fed ethanol

Mentions: Therefore, the increase in phospholipids caused by ethanol intoxication is accompanied by decreased integral membrane proteins in liver cell membranes. Changes in membrane composition are connected with changes in cell membrane charge. Our results demonstrate that the electrical properties of liver cell membranes are affected by ethanol intoxication (Fig. 8; Table 2). An increase in the amount of specific phospholipids results in the appearance of additional functional groups, both positively and negatively charged, at the membrane surface. Changes in membrane structure caused by the modification of protein structure lead to yield higher negative electric charge at high pH values and lower positive electric charges at low pH values (Szachowicz-Petelska et al. 2005, 2008; Dobrzyńska et al. 2008). Variations in the number and kind of functional groups result in changes in CTA and CTB and, in turn, in their association constant values (Table 2).Fig. 8


Protective effect of blackcurrant on liver cell membrane of rats intoxicated with ethanol.

Szachowicz-Petelska B, Dobrzyńska I, Skrzydlewska E, Figaszewski Z - J. Membr. Biol. (2012)

Blackcurrant prevents changes in electrical properties of liver cell membranes from rats fed ethanol
© Copyright Policy
Related In: Results  -  Collection

Show All Figures
getmorefigures.php?uid=PMC3345183&req=5

Fig8: Blackcurrant prevents changes in electrical properties of liver cell membranes from rats fed ethanol
Mentions: Therefore, the increase in phospholipids caused by ethanol intoxication is accompanied by decreased integral membrane proteins in liver cell membranes. Changes in membrane composition are connected with changes in cell membrane charge. Our results demonstrate that the electrical properties of liver cell membranes are affected by ethanol intoxication (Fig. 8; Table 2). An increase in the amount of specific phospholipids results in the appearance of additional functional groups, both positively and negatively charged, at the membrane surface. Changes in membrane structure caused by the modification of protein structure lead to yield higher negative electric charge at high pH values and lower positive electric charges at low pH values (Szachowicz-Petelska et al. 2005, 2008; Dobrzyńska et al. 2008). Variations in the number and kind of functional groups result in changes in CTA and CTB and, in turn, in their association constant values (Table 2).Fig. 8

Bottom Line: Ethanol increased phospholipid levels and altered the level of integral proteins as determined by decreased phenylalanine, cysteine, and lysine.Ethanol significantly enhanced changes in the surface charge density of the liver cell membranes.It is possible that the beneficial effect of blackcurrant is connected with its abilities to scavenge free radicals and to chelate metal ions.

View Article: PubMed Central - PubMed

Affiliation: Institute of Chemistry, University in Białystok, Al. Piłsudskiego 11/4, 15-443 Białystok, Poland.

ABSTRACT
Chronic ethanol intoxication oxidative stress participates in the development of many diseases. Nutrition and the interaction of food nutrients with ethanol metabolism may modulate alcohol toxicity. One such compound is blackcurrant, which also has antioxidant abilities. We investigated the effect of blackcurrant as an antioxidant on the composition and electrical charge of liver cell membranes in ethanol-intoxicated rats. Qualitative and quantitative phospholipid composition and the presence of integral membrane proteins were determined by high-performance liquid chromatography. Electrophoresis was used to determine the surface charge density of the rat liver cell membranes. Ethanol intoxication is characterized by changes in cell metabolism that alter the structure and function of cell membrane components. Ethanol increased phospholipid levels and altered the level of integral proteins as determined by decreased phenylalanine, cysteine, and lysine. Ethanol significantly enhanced changes in the surface charge density of the liver cell membranes. Administration of blackcurrant to rats intoxicated with ethanol significantly protected lipids and proteins against oxidative modifications. It is possible that the beneficial effect of blackcurrant is connected with its abilities to scavenge free radicals and to chelate metal ions.

Show MeSH
Related in: MedlinePlus